Rubs come in two varieties, wet rubs and dry rubs. Here at Sundown, our rubs are dry.
These dry rubs have herbs and spices that you sprinkle or rub over your meat or chicken. Sundown Rubs add flavor and color without overpowering the natural flavor of the meat you apply them to.
Our rubs contain paprika, chili powder, granulated garilc and cayenne. These ingredients, when mixed with the natual moisture of your meats, will greatly enhance the flavor.
HOW TO PREP
A rub should coat the surface of the meat and be applied evenly to inject as much flavor as possible.
If you are applying one of our rubs to poultry, getting the rub under the skin will yield the best flavor. Poultry skin will prevent the meat from absorbing the full flavor of the rub.
For best results, apply Sundown Rubs at least one (1) hour prior to cooking. For larger cuts of meat, such as roast, brisket, or whole poultry, we recommend at least eight (8) hours of quailty time between your meat and our rubs. This will allow the seasonings and the natural juices of your meats to mix fully.
Seasoning with a kick!
Use it on anything you would salt & pepper. We like to use it on steamed vegetables with a little butter. This also makes a great addition to pork shops and ribs too.